CN103504275B - Spicy donkey meat soybean paste and preparation method thereof - Google Patents
Spicy donkey meat soybean paste and preparation method thereof Download PDFInfo
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- CN103504275B CN103504275B CN201310406832.9A CN201310406832A CN103504275B CN 103504275 B CN103504275 B CN 103504275B CN 201310406832 A CN201310406832 A CN 201310406832A CN 103504275 B CN103504275 B CN 103504275B
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- donkey meat
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- dried powder
- vegetable oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Abstract
The invention relates to spicy donkey meat soybean paste and a preparation method thereof. The invention relates to the technical field of foodstuffs. The spicy donkey meat soy paste is prepared from the raw materials of, by weight: 0.5-1 part of donkey meat, 0.01-0.05 parts of green tea lyophilized powder, 0.05-0.1 parts of bracken fern leaf lyophilized powder, 1.8-2.2 parts of soybean, 0.8-1.2 parts of chili, 0.8-1.2 parts of peanut, 0.1-0.3 parts of sunflower seed kernel, 0.5-0.9 parts of edible salt, 0.01-0.07 parts of distillate spirit, 0.3-0.7 parts of yellow rice wine, and 0.6-1 part of vegetable oil. The donkey meat soybean paste provided by the invention has the characteristics of bright color and rich nutrients. The paste is spicy but not drying. The paste is easy to digest and absorb, and is appetite-promoting and healthy. With the spicy donkey meat soybean paste, the requirement for a delicious, nutritious, convenient, and healthy green food can be satisfied.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of perfume (or spice) peppery donkey meat soya sauce and preparation method.
Background technology
Donkey meat is a kind of high protein, low fat, low cholesterol meat.The traditional Chinese medical science thinks, donkey meat nature and flavor are sweet cool, has benefiting qi and nourishing blood, nourishing and strengthening vital, a tired effect of calming the nerves.Donkey kidney, taste is sweet warm in nature, has kidney-reinforcing Yang-strengthening, effect strengthens muscles and bones.Can treat the diseases such as impotence erectile problem, soreness and weakness of waist and knees.
Soya bean has the title of " kings in beans ", is called " Vegetable meat ", " green cow " by people, and nutritive value is the abundantest.In dry soya bean, containing high-quality protein approximately 40%, be the hat of other grains.Modern nutriology research shows, one jin of soya bean is equivalent to thin pork more than two jin, or three jin of eggs, or the protein content of 12 jin of milk.Soya bean contains a kind of fatty material linoleic acid, can promote children's neurodevelopment.Linoleic acid also has the effect that reduces blood cholesterol, so be the good food of preventing hypertension, coronary heart disease, artery sclerosis etc.In addition, in soya bean, also contain the inorganic salts such as abundant B family vitamin and calcium, phosphorus, iron.Modern medicine study thinks, soya bean is containing cholesterol, and can reduce body's cholesterol, reduces arteriosclerotic generation, and prevention of cardiac, also contains a kind of material that presses down pancreatin in soya bean, and it has certain curative effect to diabetes.Therefore, soya bean is recommended as and prevents and treats coronary heart disease, the ideal health care product of the diseases such as hypertension of atherosclerosis by nutritionist.In soya bean, contained soft phosphatide is the pith that brain cell forms, and often eating soya bean has important usefulness to increasing and improving brain technical ability.
Sauce is aromatic strongly fragrant especially for the soya sauce of soya bean after boiling fermentation, and people generally, before edible soya sauce, add culinary art processing, to enrich the flavour of soya sauce again.And the general method of putting into container sealed pickling that adopts of existing sauce based food and processing method thereof is processed, there is complex process in these methods, and salting period is long, and food is easily putrid and deteriorated, the not resistance to problem such as deposit.And its taste of existing soya sauce is single, can not meet user's demand.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, and color and luster is vivid, peppery and not dry, nutritious perfume (or spice) peppery donkey meat soya sauce and preparation method.
Technical problem to be solved by this invention realizes by the following technical solutions:
The peppery donkey meat of a perfume (or spice) soya sauce, is comprised of the raw material of following weight portion: donkey meat 0.5-1 part, green tea freeze-dried powder 0.01-0.05 part, fiddlehead freeze-dried powder 0.05-0.1 part, soya bean 1.8-2.2 part, capsicum 0.8-1.2 part, shelled peanut 0.8-1.2 part, polly seed nucleole 0.1-0.3 part, edible salt 0.5-0.9 part, white wine 0.01-0.07 part, yellow rice wine 0.3-0.7 part, vegetable oil 0.6-1 part.
The optimum weight umber of each raw material is: 0.5 part of donkey meat, 0.05 part of green tea freeze-dried powder, 0.1 part of fiddlehead freeze-dried powder, 2 parts of soya beans, 1 part of chilli, 1 part, shelled peanut, 0.2 part of polly seed nucleole, 0.7 part of edible salt, 0.01 part of white wine, 0.5 part of yellow rice wine, 0.8 part of vegetable oil.
Another object of the present invention is to provide the preparation method of the peppery donkey meat of a kind of perfume (or spice) soya sauce, comprises the steps,
1) donkey meat is cleaned up, puts into mountain spring water and soak 5-6 hour, then put into pot big fire and boil 10 minutes, pull out, put into cold water and soak 5 minutes, then put into the medium and small fire of bittern and endure slowly 40-60 minute, pull out dice stand-by;
2) featured soya bean is boiled, dry stand-byly, to surface, there is no moisture;
3) vegetable oil is heated and after 80 ℃, shelled peanut put in, after burned, pull out stand-by;
4) chilli is put in after vegetable oil is heated to 100 ℃, after burned, pull out stand-byly, smell fragrance, make sure to keep in mind to stick with paste capsicum is fried;
5) vegetable oil is down to normal temperature, ready donkey meat, soya bean, chilli, shelled peanut, polly seed nucleole are put in simultaneously, stir, again edible salt, green tea freeze-dried powder, fiddlehead freeze-dried powder, yellow rice wine are put in, stir, finally white wine being dropped in to surface, seal tightly, was edible after 24 hours.
The invention has the beneficial effects as follows: donkey meat soya sauce prepared by the present invention has the features such as color and luster is vivid, peppery and not dry, nutritious, easily digested, appetizing is healthy again, meets that people are delicious, nutrition, convenience, healthy pollution-free food demand.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
The peppery donkey meat of a perfume (or spice) soya sauce, first takes 0.5 jin of donkey meat, 0.05 jin of green tea freeze-dried powder, 0.1 jin of fiddlehead freeze-dried powder, 2 jin of soya beans, 1 jin of chilli, 1 jin, shelled peanut, 0.2 jin of polly seed nucleole, 0.7 jin of edible salt, 0.01 jin of white wine, 0.5 jin of yellow rice wine, 0.8 jin of vegetable oil.
1) donkey meat is cleaned up, puts into mountain spring water and soak 5-6 hour, then put into pot big fire and boil 10 minutes, pull out, put into cold water and soak 5 minutes, then put into the medium and small fire of bittern and endure slowly 40-60 minute, pull out dice stand-by;
2) featured soya bean is boiled, dry stand-byly, to surface, there is no moisture;
3) vegetable oil is heated and after 80 ℃, shelled peanut put in, after burned, pull out stand-by;
4) chilli is put in after vegetable oil is heated to 100 ℃, after burned, pull out stand-byly, smell fragrance, make sure to keep in mind to stick with paste capsicum is fried;
5) vegetable oil is down to normal temperature, ready donkey meat, soya bean, chilli, shelled peanut, polly seed nucleole are put in simultaneously, stir, again edible salt, green tea freeze-dried powder, fiddlehead freeze-dried powder, yellow rice wine are put in, stir, finally white wine being dropped in to surface, seal tightly, was edible after 24 hours.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. the peppery donkey meat of a perfume (or spice) soya sauce, it is characterized in that, by the raw material of following weight portion, formed: donkey meat 0.5-1 part, green tea freeze-dried powder 0.01-0.05 part, fiddlehead freeze-dried powder 0.05-0.1 part, soya bean 1.8-2.2 part, chilli 0.8-1.2 part, shelled peanut 0.8-1.2 part, polly seed nucleole 0.1-0.3 part, edible salt 0.5-0.9 part, white wine 0.01-0.07 part, yellow rice wine 0.3-0.7 part, vegetable oil 0.6-1 part;
Its preparation method is:
1) donkey meat is cleaned up, puts into mountain spring water and soak 5-6 hour, then put into pot big fire and boil 10 minutes, pull out, put into cold water and soak 5 minutes, then put into the medium and small fire of bittern and endure slowly 40-60 minute, pull out dice stand-by;
2) featured soya bean is boiled, dry stand-byly, to surface, there is no moisture;
3) vegetable oil is heated and after 80 ℃, shelled peanut put in, after burned, pull out stand-by;
4) chilli is put in after vegetable oil is heated to 100 ℃, after burned, pull out stand-byly, smell fragrance, make sure to keep in mind to stick with paste capsicum is fried;
5) vegetable oil is down to normal temperature, ready donkey meat, soya bean, chilli, shelled peanut, polly seed nucleole are put in simultaneously, stir, again edible salt, green tea freeze-dried powder, fiddlehead freeze-dried powder, yellow rice wine are put in, stir, finally white wine being dropped in to surface, seal tightly, was edible after 24 hours.
2. spicy soya sauce according to claim 1, it is characterized in that: the raw material by following weight portion forms 0.5 part of donkey meat, 0.05 part of green tea freeze-dried powder, 0.1 part of fiddlehead freeze-dried powder, 2 parts of soya beans, 1 part of chilli, 1 part, shelled peanut, 0.2 part of polly seed nucleole, 0.7 part of edible salt, 0.01 part of white wine, 0.5 part of yellow rice wine, 0.8 part of vegetable oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310406832.9A CN103504275B (en) | 2013-09-09 | 2013-09-09 | Spicy donkey meat soybean paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310406832.9A CN103504275B (en) | 2013-09-09 | 2013-09-09 | Spicy donkey meat soybean paste and preparation method thereof |
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| CN103504275A CN103504275A (en) | 2014-01-15 |
| CN103504275B true CN103504275B (en) | 2014-11-05 |
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| CN201310406832.9A Active CN103504275B (en) | 2013-09-09 | 2013-09-09 | Spicy donkey meat soybean paste and preparation method thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932298B (en) * | 2014-03-25 | 2015-12-30 | 合肥市龙乐食品有限公司 | A kind of rice fragrant donkey meat peanut butter and preparation method thereof |
| CN103960599A (en) * | 2014-04-04 | 2014-08-06 | 陈志冲 | Formula for soybean paste |
| CN107173691A (en) * | 2017-06-12 | 2017-09-19 | 惠民县魏集四合院食品有限公司 | A kind of donkey meat Zongzi and preparation method thereof |
| CN109156807A (en) * | 2018-09-23 | 2019-01-08 | 李红光 | A kind of spicy donkey meat soya sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554226A (en) * | 2008-04-07 | 2009-10-14 | 张永华 | Nutritional sauce |
| CN102048102A (en) * | 2009-10-29 | 2011-05-11 | 张宁 | Donkey meat flavor instant noodle seasoning bag |
| CN103211202A (en) * | 2013-04-01 | 2013-07-24 | 陕西蒲城永信食品有限公司 | Seasoning paste and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100574636C (en) * | 2006-04-21 | 2009-12-30 | 刘铁 | A kind of chilli food and preparation method thereof |
| CN1985665B (en) * | 2006-12-21 | 2010-12-08 | 刘铁 | Sweet spicy meat jam and its making process |
| CN102258187A (en) * | 2010-05-28 | 2011-11-30 | 蒋小冻 | Soybean paste with tea aroma |
| CN102697025A (en) * | 2012-05-02 | 2012-10-03 | 王玉兰 | Spicy donkey skin sauce with sesame seeds |
| CN102845732B (en) * | 2012-09-24 | 2013-11-06 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
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- 2013-09-09 CN CN201310406832.9A patent/CN103504275B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554226A (en) * | 2008-04-07 | 2009-10-14 | 张永华 | Nutritional sauce |
| CN102048102A (en) * | 2009-10-29 | 2011-05-11 | 张宁 | Donkey meat flavor instant noodle seasoning bag |
| CN103211202A (en) * | 2013-04-01 | 2013-07-24 | 陕西蒲城永信食品有限公司 | Seasoning paste and preparation method thereof |
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| CN103504275A (en) | 2014-01-15 |
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Effective date of registration: 20190529 Address after: 523000 Tingshan Science and Technology Industrial Park, Houjie Town, Dongguan City, Guangdong Province Patentee after: Dongguan Yongyi Foods Co., Ltd. Address before: 236500 1 units of 8 units 3, Cui Yuan Road, Dongcheng office, Jieshou City, Fuyang, Anhui Province, 3 Patentee before: Chen Fufeng |
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